Nettle Soup

Ingredients

• 1 kitchen bucket (5 liters) full of young nettle tops (only the upper 3–4 leaf pairs of spring shoots are harvested)
• 2 shallots or 1 large onion
• 2 liters of vegetable or meat broth
• 4 medium potatoes
• Salt
• Pepper
• Sweet paprika powder
• Cream
• Olive oil

Preparation
Peel and slice the shallots or onion, and sauté in a large pot with a bit of olive oil.

Rinse the nettles and add them to the pot, sauté until wilted. Add the broth. Peel and dice the potatoes, then add them as well.

Cook everything until the potatoes are soft. Blend the soup with an immersion blender.

If the soup is too thin, dissolve a little rice flour in cold water, mix with some soup, and stir it back in. Season with salt and pepper. Serve with a dash of cream or a dollop of whipped cream.

Delicious when served with potato fritters (“Gromperekichelcher”).